CEDA’s transformation over recent years has encouraged major dealers back into the fold. The latest of these was Kent-based KCCJ, which re-joined the association in August.
KCCJ MD Kevin Slatter commented: “Following on from the restructuring of CEDA and comments/statements made by others we felt the time was right to re-join. Having the association with this recognised body within the industry will enhance the services KCCJ offer.”
This followed another distributor re-joining, Hampshire-based CEBA Solutions. Of the firm’s decision, Jonathan Elcock at Ceba said: “Following CEDA’s renewed outlook, we have received positive feedback from others within the industry and so we have decided to re-join. We also feel it is more professional to have the backing of a dedicated industry body.”
While simultaneously Midshires Catering Equipment signed up as a service member. The Loughborough-headquartered firm offers professional catering equipment supply and repair.
MD Ian Tyler commented: “We have wanted to join CEDA for a while now. We wanted to be kept abreast of market changes and up to date with innovation and developments. Being able to communicate with our peers and hoping to forge friendships and business opportunities within our industry is something we wish to embrace.
“We are hoping to release a new product to the industry with in the next 12 months and our collaboration with a large Italian manufacturer is also something we wish to relay to our friends within CEDA.”
The association has also been building its manufacturer relationships by signing Synergy Grill up as a silver partner. The relationship will see Synergy Grill work with CEDA and its members to stimulate industry interest in its grills but also to generate further recognition of the value of saving money from energy wastage.
Synergy Grill chairman Justin Cadbury said: “We are proud to win this appointment with CEDA and will continue to bring the innovation grill technology to our colleagues in the industry for which we are recognised.
“We believe that the challenges of rising costs for the restaurant owners and more discerning diners combine so we can give the key specifiers the products and technology more suited to the future. Restaurants are increasingly recognising that combining food quality, better cleanliness, lower energy costs is the best way forward.”